Sous-vide Beef Cheeks, Mashed Potatoes and Spinach

Name: Sous-vide Beef Cheeks, Mashed Potatoes and Spinach
Prep time: 15 min
Cook time: 12 h 45 min
Total time: 12 h 45 min
Yield: 4 portions
Ingredients: 700 g beef cheeks; 400 g ale; 1 tsp salt; 1 pinch ground black pepper; 60 g celery; 50 g carrot; 60 g onions; 1400 g water; 30 g lemon juice; 30 g Parmesan cheese; 1000 g floury potatoes; 280 g water; 5 g salt; 2 Tbsp unsalted butter; 1 Tbsp Dijon mustard; 2 - 3 pinches ground black pepper; 1 Tbsp cornflour; 1 pinch ground nutmeg; 1 garlic clove; 20 g olive oil; 150 g fresh spinach leaves

4.4 9 évaluations

Préparation 15min

Total 12h 45min

4 portions

Ingrédients

Sous-vide Beef Cheeks

beef cheeks (4 cheeks, approx. 3 cm thick)
700 g
ale
400 g
salt
1 tsp
ground black pepper
1 pinch
celery cut in pieces (2 cm)
60 g
carrot peeled, cut in pieces (2 cm)
50 g
onions quartered
60 g
water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
1400 g
lemon juice freshly squeezed (see tip)
30 g
1 tsp ascorbic acid powder